Sticky Fig Puddings With Toffee Sauce

Step 1: Lightly grease eight ovenproof dishes (1-cup capacity) and place in a large roasting pan.

Step 2: Combine figs and water in a saucepan over a medium to high heat and bring to boil and then simmer for 5 minutes.

Step 3: Remove from heat and stir in soda and then cool before placing in a food processor and process until smooth.

Step 4: To make sauce, combine all ingredients in a saucepan and stir over a low heat until sugar is dissolved and then bring to boil and gently boil for about 15 minutes, or until thickened.

Step 5: Beat butter and sugar in a small bowl of an electric mixer until fluffy and then beat in eggs, one at a time, until combined and transfer to a large bowl and fold in flour, then fig mixture.

Step 6: Spoon 1 tablespoon sauce into each dish. Reserve remaining sauce. Divide fig mixture evenly over sauce.

Step 7: Pour enough boiling water into pan to come halfway up sides of dishes.

Step 8: Cook in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into centre of each comes out clean. Remove dishes and stand for 5 minutes.

Step 9: Turn out puddings into serving bowls and serve with remaining sauce and ice-cream.